Description
A creamy, comforting white chicken chili designed for self-care. This one-pot meal is gentle on the body and mind, featuring tender chicken, white beans, and a rich sauce made with cream cheese and sour cream, finished with fresh lime and cilantro.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 cans (15 oz each) white beans (Cannellini or Great Northern), rinsed
- 1 can (4 oz) mild diced green chilies
- 32 oz low-sodium chicken broth
- 8 oz full-fat brick cream cheese, cubed and at room temperature
- 1/2 cup full-fat sour cream
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp paprika
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 large lime, juiced
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Toppings: diced avocado, fresh cilantro, crumbled queso fresco (optional)
Instructions
- Prep the aromatics: Dice the onion and mince the garlic. Cut the chicken breasts into 1-inch cubes.
- Sauté the base: Heat olive oil in a large pot over medium heat. Add the onion and cook for 4-5 minutes until translucent. Add the garlic and cook for 1 minute more until fragrant.
- Brown the chicken: Add the cubed chicken to the pot, season with salt and pepper, and cook for 3-4 minutes to sear the outside. Remove chicken and set aside.
- Build the chili: In the same pot, add cumin, oregano, and paprika; stir for 30 seconds. Pour in the chicken broth, scraping the bottom to release browned bits. Add the rinsed beans and green chilies.
- Simmer: Return the chicken to the pot. Bring to a gentle boil, then reduce heat to low. Cover partially and simmer for 20 minutes until chicken reaches 165°F.
- Make it creamy: Turn off the heat. Let the pot sit for 2 minutes. Stir in the cream cheese until melted, then stir in the sour cream. Squeeze in half the lime juice and adjust seasoning.
- Serve: Ladle into bowls and top with avocado, cilantro, and remaining lime juice.
Notes
For best results, use room temperature cream cheese to prevent clumping. Do not add sour cream while the pot is on high heat to prevent curdling. This recipe is naturally gluten-free, but check your broth labels. It can be frozen for up to 3 months (add sour cream upon reheating). For a dairy-free version, substitute coconut cream and coconut milk cream cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 4
- Sodium: 800
- Fat: 20
- Saturated Fat: 10
- Carbohydrates: 30
- Fiber: 8
- Protein: 35
Keywords: white chicken chili, cozy recipe, self-care meal, one pot dinner, creamy chili, comfort food, easy dinner